Eli Ayoub Email & Phone Number

Evanston, Illinois, Us

● Partner with administrators and culinary directors to ensure the delivery of dynamic and engaging culinary services across 26 long-term care communities serving 7,500 residents with various dietary needs● Oversee new construction and renovation projects for dining areas of up to 6000 square feet, serving 450 residents including design and planning product architecture and physical layout● Develop and manage a $29.5M budget including labor, food, and supplies for all 26 facilities and work with dietary managers to ensure compliance, including regular facility site inspections● Implemented new cost controls and procurement processes that include real-time tracking and monitoring of expenses against budgets

● Instrumental in culinary strategy development and execution for 51 residential communities serving full-scale meals for up to 240 residents per community● Oversaw new building construction and renovation with respect to kitchen and dining areas and aligned dining experiences with the facility’s brand identity, vision, and mission● Oversaw design and construction of 14 new communities in 4 years and ensured success by working with architects and development teams to integrate functionality with aesthetic appeal● Spearheaded the “Sensation” brand that standardized dining budgets by controlling inventory and tracking food costs per resident per day (PRD) which lowered PRD by almost 30%● Leveraged the Sensation brand to drive 60% growth company-wide by participating in public relations with trade publications and speaking engagements at conferences and industry events and led an internal Hospitality Training program that greatly improved FOH services and resident engagement● Increased productivity for dietary teams and lowered costs 25% by creating a centralized kitchen concept that connected all outlets into one kitchen and reduced traffic patterns● Led companywide procurement platforms and Implemented new ordering guides that reduced costs $1.5M, drove volume discounts, and increased manufacturing rebates $500K

Catonsville, Md, Us

● Launched a new dining program for 5 full-service restaurants and a 290-bed health center in collaboration with the executive leadership team● Managed a $27.5M operating budget and 14 direct reports to lead daily operations and drive business goals and objectives including financial management, quality assurance, and customer satisfaction● Implemented enterprise-level programs across 14 communities with 1,500 residents each, catapulting profits for the entire property portfolio

Greenwich, Ct, Us

• Director of Hospitality | Collington Life Care | Mitchellville, MD: Directed all aspects of food and beverage, housekeeping, security, groundskeeping, and facilities management for 125-acre property with oversight of 89 personnel and annual operating budget.• Food & Beverage Director | Clubhouse Manager | Argyle Country Club | Silver Spring, MD: Identified market gap and developed catering services to targeted audience that generated $1M+ in revenue and increased membership from 700 to 1100 members adding $2.4M to existing membership revenue stream. • General Manager | Blairmont Club | Holidaysburg, PA: Hired to open a new upscale dining venue at exclusive golf and recreation club, bringing in 300+ members within first year through an aggressive marketing, promotions, and special events campaign.• Food & Beverage Director, Belle Haven Country Club, Alexandria, VA: Tailored menu offerings to the palates of White House guests and several past US Presidents, establishing Belle Haven as preferred country club for prestigious customers. • Restaurant Consultant | Multiple Clients | Washington DC & Chicago, IL: Provided consulting services to upscale restaurants in major metropolitan markets on restaurant and kitchen layout and design, front- and back-of-the-house operations, menu selections, foodservice and presentation standards, cost-efficient purchasing, and waste reduction / sustainable practices.